Online Food Safety Training Solutions
A new machine arrives with its problems already welded in. The four gates from purchase order to first production, and the evidence to demand at handover.
Most joints on a food line are welds, and a bad one is a permanent harbourage niche. How to specify, inspect and sign off welds you cannot see inside.
Belt edge, bed, return rollers, drive, transfer and frame. Score a conveyor at those six points, with a photograph on every zero, and you have a capital case rather than a complaint.
Drains are nobody’s equipment until something goes wrong. Here is the profile, the fall, the cover and the rated capacity to specify, how to audit a room in one shift, and the four findings almost every plant has.
A dead leg is a branch the cleaning solution sweeps past instead of through. Here is how to find every one on your line with a tape measure, how to work out L over D, which guidance sets which limit, and what the fix actually costs.
Hygienic design is why a machine that is cleaned perfectly can still fail a swab. The ten rules from EHEDG Guideline 8 with the actual numbers, what R638 regulation 6 already requires of your equipment, which scheme clause your auditor will open, and six design faults you can find on your own line this week.
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